Baked Oysters With Fresh Thyme And Sweet Garlic Butter Recipe

• 3 cups kosher salt
• 28 Kumamoto oysters, shucked
• 1/2 cup garlic butter (recipe follows), softened
• 12 sprigs fresh thyme
• 1/2 lemon
• 1 tablespoon chopped Italian parsley
• 1/2 pound unsalted butter, softened
• 2 tablespoons minced garlic
• 1 tablespoon minced shallot

1. Preheat the oven to 400u0b0F.
2. Mix 1 cup of the kosher salt with just enough water to make it the consistency of wet sand. Place 7 small mounds of the salt on each of four serving plates to hold the baked oysters. Set aside.
3. Spread the remaining 2 cups salt on a baking sheet. Place about a teaspoon of the garlic butter on each oyster and nestle the oysters in the salt. Scatter the thyme over the oysters.
4. Bake for about 5 minutes, or until the butter is bubbling and lightly browned.
5. To serve, place each oyster on a mound of salt on the serving plates. Drizzle with lemon juice, and serve immediately.
6. Wrap the parsley in a square of cheesecloth (or paper towel) and squeeze to remove excess moisture.
7. Whip the butter in the bowl of a stand mixer until creamy. (This can also be done by hand in a large mixing bowl.) Add the garlic, shallot, and parsley and mix well.
8. Transfer the butter to a plastic container and store, tightly sealed, for up to 1 week in the refrigerator or up to 1 month in the freezer.

kosher salt, oysters, garlic butter, thyme, lemon, italian parsley, butter, garlic, shallot

Taken from www.seriouseats.com/recipes/2009/02/baked-oysters-with-fresh-thyme-and-sweet-garlic-butter-recipe.html (may not work)